Sauces and Dressings
Vegetable Cream Cheese
about 1½ cups
Vegetable Cream Cheese
about 1½ cups
Vibrant with color and texture, this spread isn’t just for schmearing on your morning bagel – serve with crackers, in sandwiches, or even as a topping for a baked potato.
carb. 1g
pro. 1g
fat 3g
sat. fat 2g
chol. 10mg
sod. 79mg
calc. 1mg
fiber 0g
Ingredients
- ½medium carrot, peeled and cut into
- ½-inch pieces
- ½small red bell pepper, cut into
- ½-inch pieces
- 1scallion, cut into ½-inch pieces
- 1tablespoon fresh Italian parsley leaves,
- stems discarded
- 8ounces plain cream cheese
- (1 standard package), room
- temperature and cut into 8 pieces
- ½to 1 teaspoon fresh lemon juice
- ½teaspoon kosher salt
Preparation
1. Insert the universal blade in the work bowl of the Cuisinart® 7-Cup or 9 Cup Food Processor. Add the carrot, red pepper, scallion, and parsley, and pulse 5 to 6 times to chop. Add the cream cheese, lemon juice to taste, and salt, and pulse 10 to 12 times, until the ingredients are fully incorporated and the cream cheese is smooth. Scrape down the sides of the bowl every few pulses as needed. Store in an airtight container in the refrigerator.
